A year ago today, I arranged the emergency phone call situation with my best friend because I had a blind date with a guy I met on a dating site. Since it’s the internet and anyone can be an ax murderer, we thought it best that someone know where I was and who I was with in case my body turned up somewhere.
Per our bad date protocol, she called me when she hadn’t heard from me in a couple of hours. I didn’t answer but texted her I was still out and would call on the way home. Several hours later, I finally did call, and well, you know the rest. 
So, yes, today is The Carpenter and my one year anniversary. Not such a big deal to most, but when you’ve never made it to this point with anyone else, it’s a really big deal.
The Carpenter likes pretty much everything I cook. Being a guy, he gets excited when I cook beef, and extra excited if I’m searing a steak in my cast iron skillet. Some roasted veggies (broccoli is a particular favorite) and some homemade bread and he’s a happy camper. If I throw in a dessert, like say these caramel cashew bars…well I’d probably have a boyfriend in a food coma of happiness.
These bars are super quick; start to finish (including cooling) they only take about an hour. You could probably substitute a lot of homemade ingredients, but that would take extra time, and I just don’t always have time for that. This is a great quick dessert that pleases kids, adults, and hungry boyfriends alike.
Caramel Cashew Bars
Print this recipe!
1 roll chocolate chip cookie dough
1/2 tablespoon butter
2 cups milk chocolate chips
1 1/2 cups caramel dip or ice cream topping
3 cups crispy rice cereal
1 1/4 cup cashews (I buy the halves and pieces)
Preheat oven to 350°. Grease a 9×13 pan. Using greased or floured fingers, press the roll of cookie dough evenly over the bottom of the pan. Bake for 15-18 minutes. Cool in pan, on a wire rack, for 15 minutes.
While the cookie crust is cooling, melt butter in a large saucepan over medium heat. Add 1 cup chocolate chips and 3/4 cup caramel. Stir constantly until melted and smooth. Remove from heat and stir in cereal and cashews. Spread evenly over the crust. Melt remaining chocolate chips and caramel in the saucepan over medium heat. Drizzle over the top, tilting the pan and spreading it out to cover the best you can. Chill 30 minutes before cutting into bars.
-Adapted from Pillsbury
This post is linked to Tasteful Tuesdays, Tasty Tuesdays, A-Zebra Celebrations, and Tasty Tuesdays
The post An Anniversary Recipe: Caramel Cashew Bars appeared first on Adventures in Life, Love and Librarianship.